This salad was a big hit at an extended family gathering we had over the weekend. I adapted it from this recipe from Whole Foods Market. I love the combination of sweet and savory, and the almonds give it a bit of crunch.
2 lbs. cooked chicken
2 cups red grapes, sliced in half
1/2 cup almonds, diced
3 stalks of celery, sliced
1 cup mayonnaise
4 tsp. cider vinegar
1 tbs. honey
Salt and pepper to taste
- Cook the chicken, cut it into bite-sized pieces, and place it in a large bowl. You can use a whole chicken like I did, or you can bake 2 pounds of chicken breasts as described here.
- Slice the grapes and celery and add them to the bowl. Dice the almonds and add them to the bowl.
- Stir together the remaining ingredients for the dressing and pour it over the chicken mixture. Stir to combine well.
- Refrigerate and serve cold.